Butter Chicken (but without the butter!)

 

Here is my butter chicken recipe (but without the butter) using just coconut cream, to make this curry super creamy, and smooth, this is a great alternative to the butter. Slightly more healthier too!

600g chicken breast

4 onions -finely chopped

1 tin plum tomato – blended till smooth

4 chilies

3 garlic cloves

1 thumb size of ginger

1 tsp of turmeric powder

1 tsp of salt

1 tsp of garam masala powder

large scoop of coconut cream

Handful of chopped coriander

Add chopped onions to a deep pan with 15ml of cooking oil. Once the onions are brown and soft, add the blended tomato.

Blend together the chilli, garlic and ginger until you have a smooth paste. Add to the sauce along with the turmeric, salt, and garam masala. Add a small amount of the chopped coriander and stir.

Take the chicken, and chop into small pieces, place this into the sauce, and top with 15ml of water. Cover and cook on a medium heat for 20 minutes.

In a separate pan on a low heat add the coconut cream. Add the cooked chicken and the masala to the cream and stir. Cook for 5 minutes. Garnish with coriander. Serve with rice or naan breads for that authentic touch!